That's the story I've always heard. They're kind of a New England
delicacy, I'm not sure whether they made their way to places like
Jamaica from here or the corn meal from here got to those places and the
idea of frying it up as "Cakes" returned from there. The place in New
England where it's still "popular" as a regional cuisine is Southern
R.I. The people i know who actually like them put so much maple syrup
on them that it's hard to tell what they were originally made of. I'm
pretty sure that modern recipes have some kind of leavening agent in
them, but the original colonial Johny Cakes were pretty much just
Cornmeal and water, fried in fat. Grits are pretty much Cornmeal and
water brought to a boil then simmered until... well until they're edible.
On 3/22/2015 4:39 PM, Bob W-PDML wrote:
That's quite interesting. Last time I went to Ethiopia I travelled south on a
clapped-out old bus and sat next to a Rastafarian who was on his way to
Jamaica, near Shashemene, which is the parcel of land Haile Selassie gave to
the rastas. We stopped for a break halfway and had some fried things at the
roadside, which the rasta said were Johnny cakes, and were apparently the exact
same thing as in Jamaica, West Indies. He claimed that they were 'journey'
cakes because you eat them at halts on a journey. I have no idea whether that's
true or not.
B
On 22 Mar 2015, at 20:27, P.J. Alling <[email protected]> wrote:
Rhode Island Johny Cakes are essentially fried grits, if you like that sort of
thing.
On 3/22/2015 3:13 PM, Paul Sorenson wrote:
Generally served in the southern US, although some northerners do find them
somewhat palatable.
http://en.m.wikipedia.org/wiki/Grits
-p
Sent from my iPad
On Mar 22, 2015, at 12:03 PM, Bob W-PDML <[email protected]> wrote:
That would be great - I'm determined to get to NYC eventually, even if it's
only to find out what the hell grits are.
B
On 22 Mar 2015, at 18:38, Ann Sanfedele <[email protected]> wrote:
Wonder if they ar as good as Paul's :-)
There is the occasional healthy choice if you search carefully..
Wish you could be there, Bob
ann
On 3/22/2015 13:51, Bob W wrote:
Quite a nice dinner menu, but I wouldn't recommend to Dr. Spooner the Shrimp
& Grits.
B
-----Original Message-----
From: PDML [mailto:[email protected]] On Behalf Of Ann Sanfedele
Sent: 22 March 2015 16:41
To: Pentax-Discuss Mail List
Subject: Re: Save the date! I got me a show, after 7 year hiatus APRIL 4
Show open whenever the restaurant is open :-) The website has it from 8
am to 11 pm on Saturday's So you could actually come for brunch before or
dinner after... if I knew you would be there after the theatre I'd hang
around.
http://www.comfortdiner.com/grand-street/
ann
On 3/22/2015 10:40, Daniel J. Matyola wrote:
On Sun, Mar 22, 2015 at 2:11 AM, Ann Sanfedele <[email protected]>
wrote:
Dan, I really hope you can get there in the afternoon on the 4th...
Unfortunately, my wife and I will be at the theater that afternoon.
What hours will your show be open?
Dan Matyola
http://www.pentaxphotogallery.com/danieljmatyola
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